Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
For the Creamy Lime Dressing:
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
Serve in a trifle dish
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (300g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 378 (79%)|
|Amt Per Serving||% DV|
|Total Fat 42g||56 %|
|Saturated Fat 17.1g||85 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 102.9mg||32 %|
|Sodium 635.6mg||22 %|
|Potassium 580.6mg||15 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 7.3g|
|Protein 17.8g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 481
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